Last week we drank our way around the two islands of New Zealand, so it made a lot of sense to journey to their closest neighbour a week later and discover the wines of Australia. A quick look at the map, however, is enough to know that the wines are likely to be enormously different regardless of whether or not they’re in the same part of the world. Australia is roughly the same size of the USA and the majority of the population quite sensibly don’t live in the centre, where the unbearable heat and lack of water drives people towards the coast. Unsurprisingly, the majority of quality wine is to be found in much the same areas and the Australian wine-market has proven itself perhaps the most adaptable to change in the world, having reinvented itself many times over. Today it is the 6th largest producer in the world and commands respect at all price points.

Historically viticulture started in the 19th century in Australia, with the first records dating back to 1791. Between 1820 and 1840, viticulture became firmly established across the southern half of Australia, all driven by cuttings brought from Europe as Australia has no native vines to speak of. The industry boomed and sank like much of the rest of the world as phylloxera, mildews and two World Wars took their toll on the wine industry, and Australian wine as we know it today really began in the 1950’s. Australia was an early adopter of stainless steel fermentation tanks and as technology became more prevalent, the production of fortified wines decreased and dry wine started to grow in importance and volume. High yielding, poor quality grapes were pulled up and replanted, mainly with the three grapes we most commonly associated with Australia today; Shiraz, Cabernet Sauvignon and Chardonnay, which account for almost 60% of the total production at present.

Where these grapes are grown, however, and the styles of wine they produce are very much related to where they’re grown, exaggerated by the sheer size of the country. There is a rough north/south split in terms of climate, with the northern half of Australia being more akin to a tropical climate and the south being a lot drier, with an early Autumn and long, hot days. The proximity to the Pacific Ocean and Tasman sea makes an obvious difference, although due to the mass of land this isn’t as pronounced as in other areas of the world. Whilst the majority of Australian bulk wine is grown the Riverlands and Riverina, most new projects are now seeking out cooler climates either at altitude, or closer to the ocean to help off-set the heat and gain more balance in the resulting wines.

In terms of wine-making, Australia is often considered to be the most modern in style with an incredibly scientific approach to vinification. Most wineries, even medium-sized ones, have their own laboratories instead of relying on third party companies, and is equipped with a broad array of modern technology such as computer-controlled crushing equipment, fermentation tanks, rotofermenters and usually quite a lot of new oak. This modernity transfers to the philosophy of wine-making as well, with a very different approach to some of the common ‘faults’ of wine-making, with an almost zero tolerance approach to brettanomyces, volatile acidity and so on. This is in direct contrast with some of the most famous wine-regions in Europe, where a little bit of these compounds is often considered favourable to the style. Do you like that smell of petroleum in aged Riesling? I personally do and it was one of the first ‘oh wow’ moments I had in wine. According to Jim Barry, by comparison, it’s a fault and should be avoided.

With such a broad climatic diversity and a modern approach to wine-making, it probably doesn’t come as much of a surprise that Australia is making every style under the (incredibly hot) sun. The most typical style of Australian wine, from entry level to no-expenses-spared premium expressions, are made using Syrah and typically entitled “Shiraz”. It’s grown in nearly every region, providing a vast diversity of differing styles, price points and ageability. Cabernet Sauvignon and Merlot are in second and third position respectively, with the former producing some outstanding wines in Margaret River in Western Australia. Pinot Noir is also an important red grape, being used for both sparkling wine and premium red wines, typically planted in the cooler regions of Tasmania, Yarra Valley and Mornington Peninsula. For white wines, Chardonnay rules in terms of volume and some truly top quality expressions are made throughout the country. The pendulum of fashion tends to drag the style from one extreme to another, although some of the wines I’ve tried over the past year seem to be settling in a happy medium. Both Sauvignon Blanc and Semillon are grown in some quantity although typically vinified and sold as separate varieties rather than blended, with Semillon achieving a unique, smoky characteristic in the Hunter Valley, especially as it ages. Riesling is likely the other most important white variety, with some incredibly pure, zesty expressions hailing from Clare Valley, Eden Valley and Tasmania.

With such a broad diversity of wines to cover, we decided to keep it simple this week and cover the basics, using high quality wines from regions across the country. In the future, we’ll definitely organise more tastings to explore the individual areas of Australia in more depth. Until then, here at the 6 wines we drank!

Jasper Hill Georgia’s Paddock Riesling 2013. Jasper Hill is the leading producer in Heathcote, a relatively new producer in the cooler Victoria region of Australia. Very much in the style of wines from the Northern Rhone, the wines here are made in an old-fashioned format, with little to no irrigation in their granitic vineyards and a minimalistic approach to wine-making including very low levels of sulphur. Although some excellent Shiraz and Nebbiolo is made here, we’ve gone for their excellent Riesling with a few years of bottle age. Subtly floral with lots of citrus fruits, slightly herbal characteristics and just the sandlightest hint of honey. There’s a lot stored away here and I’d happily keep it for another 5-10 years and see how this develops!

De Bortoli Villages Chardonnay 2012. De Bortoli are better known for their inexpensive, bulk wines produced in Riverina but they have a few quality wines, such as this Chardonnay, mainly produced in the much cooler Yarra Valley. Stephen Webber, the wine-maker, has made a clear move away from excessive use of oak in his wines to allow the cooler-climate fruit to really shine. This bottling of Chardonnay is a great example of this. Whilst there is certainly some French oak influence with a smoky, savoury character, the fresh lime and green fruits come bursting through. Some lees stirring is evident with a yeasty character and overall, this is an inexpensive, truly tasty Chardonnay that I suspect would give some more expensive Burgundies a run for their money!

Xanadu Cabernet Sauvignon 2011. Our only wine from western Australia, hailing from the Margaret river. Xanadu was originally founded in 1977 by Dr John Lagan and was one of the first pioneers of the region. It has since been incorporated into the Rathbone Group where it has joined the likes of Yering Station and Mount Langi Ghiran. The resultant change in quality, including vineyard and winery improvements, has resulted in some truly excellent, modern wines that are now being recognised throughout the world. This blend of 90% Cabernet Sauvignon, 7% Malbec and 3% Petit Verdot is a beautifully structured wine bursting with cassis, ripe plums and eucalyptus. 14 months in 40% new French oak results adds a smoky-but-sweet background note, resulting in a delicious, accessible wine.

Penfolds Bin 28 Kalimna Shiraz 2012. Probably the most iconic producer in the entire of Australia, Penfolds have been leading the charge since the 1950’s although the first vineyards were planted in 1844 by Dr Christopher Rawson Penfold. Better known for Grange, the pinnacle of their production, Penfolds have a broad range usually using fruit from multiple different regions to create wines that are defined by wine-making rather than any individual region or vineyard. Kalimna Shiraz is made from a variety of vineyards with the hot, ripe Barossa Valley usually well represented and obvious in the dark, ripe brambly fruit profile. Penfolds have always been famous for their continued use of American oak and it’s true here, with 12 months ageing contributing notes of sweet vanilla and bitter chocolate to the wine. Still quite young and closed, this should unfurl into something delicious over the coming 5 years although it’s approachable now with a reasonable decant.

Chapoutier Tournon Shays Flat Vineyard 2012. It took a bit longer than you might expect for Northern Rhone producers to realise the potential of Australia and start investing here, but make it they did. Chapoutier, one of the leading lights of the Northern Rhone, has made a sizeable investment here and now produces some of the most delicious wines coming out of Victoria, produced from vineyards purchased in 2009. The wine is somewhere between Australia and the Northern Rhone, with lots of ripe black, brambly fruit, black pepper, dried violets and the gorgeous smoked meat character so prevalent in good, moderate-climate Syrah. A really beautiful combination of two styles and one of my favourite Syrahs for a reasonable price.

Chris Ringland Marvel Shiraz 2010. Chris Ringland is an Australian wine-maker famous for making wines with absolutely enormous concentration, depth and flavour. For those who like big Spanish wines, you might be familiar with Clio and El Nido from Jumilla, which Chris has a big hand in as part of the Juan Gil project. His Australian wines follow a similar principle; incredibly old, unirrigated vines which are then fermented in open oak vats and aged for between 1-3 years, in a combination of French and American oak.